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  • Z's Potato Salad

    Salad:

    • 3 lbs potatoes, scrubbed and cut into half inch cubes
    • chopped green olives
    • a few hard boiled eggs
    • handful of chopped roasted red peppers (we roast our own and freeze them in the fall)
    • a scoop of capers
    • fresh carrots, diced up mini
    • fresh peas or greens or any other veggie (colored cauliflower is great)
    • Fresh herbs (cilantro, dill, basil, thyme, tarragon, anything you like, in any combination)

    Steam or boil the cubed spuds until just tender (don't overcook! they keep cooking even after you drain the water). Add the rest of the ingredients to the drained spuds.

    Dressing:

    I always wing it, but I usually do some combo of the following in the blender to taste:

    • glug of olive oil
    • a couple big spoonfuls of mayo or vegenaise
    • splash of tamari (soy sauce
    • little glug of vinegar (cider or red wine is good)
    • plop of sweet pickles & their juices (we make our own in the fall and our recipe includes onions)
    • salt
    • pepper
    • dash of Cranky Baby Hot Sauce

    Blend. Pour over the potato mixture and mix together.

  • Collards with Potatoes

    2 bunches collard greens or a mixture of collards, kale, chard, spinach, turnips tops, etc.

    sea salt and freshly ground pepper

    3 medium yellow potatoes, scrubbed and diced

    3-4 strips bacon, cut into small pieces (optional)

    2 Tbs. olive oil

    1/2 onion or 1 bunch scallions, chopped

    1-2 garlic cloves, minced

    pinch of red pepper flakes

    hot pepper sauce or vinegar for the table

     

    • Strip the collards from the stem and wash. Bring a few quarts of water to a boil. Add salt and the greens and simmer for 5 minutes. Scoop collards into a bowl. Add potatoes to the cooking water and simmer until tender, 7-10 minutes.
    • Meanwhile, cook the bacon in a skillet or in the oven. Set aside to drain.
    • Heat oil in a pan (you can use a little bacon grease, too). Add the onion and sautee about 5 minutes.
    • Chop the cooked greens, then add them to the pan along with the garlic and pepper flakes. Scoop some of the potato water into the pan so that everything cooks in a little moisture.
    • When potatoes are tender, scoop them out and add them to the greens. Add the bacon, toss everything together. Season to taste with salt and pepper. Serve and season to taste with hot sauce and/or vinegar.

     

  • Warm Green Bean and Potato Salad with Summer Savory
    • 8 ounces green beans, rinsed and ends snapped off
    • 1 1/2 pounds Yellow Finn potatoes, peeled and sliced 1/4 inch thick
    • 2 tablespoons minced purplette onions
    • 2 tablespoons white wine vinegar
    • 1/4 cup olive oil
    • 2 tablespoons summer savory leaves, chopped
    • Salt and fresh-ground pepper

    Preparation

    1. 1. In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add green beans and cook until bright green and tender-crisp, 1 to 2 minutes. Drain well and rinse with cold water until cool (or plunge in ice water); drain again.
    2. 2. In same pan, bring 2 quarts water to a boil over high heat. Add potato slices and cook until tender when pierced, 10 to 12 minutes; drain well and transfer to a large bowl.
    3. 3. Meanwhile, in a 1-cup glass measure, combine onions and vinegar. In a 1- to 1 1/2-quart pan over medium heat, combine olive oil and summer savory. Stir occasionally until savory is limp and slightly darker and oil is fragrant, 10 to 12 minutes. If oil sizzles, reduce heat slightly.
    4. 4. Pour half the oil mixture into vinegar mixture and stir to combine; season with salt and pepper to taste. Pour over warm potatoes and mix gently to coat. Top potatoes with green beans and drizzle remaining oil mixture over beans. Serve warm or at room temperature.

    Borrowed from Sunset

  • Potato Leek Soup
    • 3 tablespoons butter
    • 2 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)
    • 2 large potatoes (about 18 ounces total), peeled, diced
    • 4 1/2 cups (or more) chicken stock or canned low-salt broth

    OPTIONAL:

    • Saute sliced fennel with the leeks
    • Add herbs to the pureed soup: basil, cill or chives
    • Add cream or milk to substitute for part of the liquid


     

    Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.

    Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.

    Serves 4.
  • Fresh Pea Soup

    Fresh Pea Soup
    makes 6 cups

    We use organic frozen peas to make this beautiful bright-green soup. Adding them to the pot at the tail end of the cooking time preserves their sweet flavor and vivid green color. It's lovely garnished with lots of snipped fresh chives, dill or chervil. Adding a small dollop of creme fraiche, sour cream, or whipped cream to each serving is pretty delicious, too.

    2 tablespoons butter
    1 leek, trimmed, washed and sliced
    1 russet potato, peeled and cut into small pieces
    4 cups chicken broth
    2 pounds (6 cups) frozen peas
    Salt and pepper

    Melt the butter in a medium pot over medium heat. Add the leeks and cook, stirring often, until soft but not colored, about 10 minutes.

    Add the potatoes and chicken broth to the pot and cook until the potatoes are tender, about 20 minutes. Add the peas and season with some salt and pepper. When the peas are heated through, about 1 minute, remove the pot from the heat.

    Working in batches, puree the soup in a blender. For a smoother texture, pass it through a strainer into a bowl, discarding the solids. Taste the soup and season it with more salt, if you like, as it will probably need it.

    Return the soup to the pot and warm it over low heat. Or, cover and refrigerate it until cold. Serve the soup hot or cold.

  • Herbed New Potatoes and Peas

    1 lb new potatoes, cut into even sized cubes

    2/3 lb sugar snap peas

    1-3 Tbs chopped fresh dill

    butter

    salt and black pepper

     

    Put potatoes in a pot and cover with water. Bring to a low boil and cook until nearly tender. Add peas; boil until just tender. Drain and toss with herbs, butter, salt & pepper to taste. Makes 4-6 servings.

  • Green bean-new potato salad

    Makes 6 servings
     
    2 lbs. small new potatoes
    1 1/4 lbs fresh beans
    1/2 cup vinaigrette-style salad dressing
    ground black pepper to taste
     
    1.  Wash new potatoes.  Trim beans.
    2.  Add potatoes and bean to pot of boiling water; boil gently until just tender. 10-15 minutes.  Take care not to overcook.  Drain.
    3.  Place beans and potatoes in bowl.  Add salad dressing and pepper to taste.  Toss gently.  Serve hot, cold or at room temp.

  • Potato-zucchini fritters

    2 medium russet-style potatoes, scrubbed
    2 zucchini
    2 eggs
    1 tsp.  onion powder
    1 1/2 Tbsp.  olive oil, divided
     
    1.  Shred potatoes and zucchini.  Place in bowl.  Add eggs and onion powder; mix well.
    2.  Heat 1 tsp. oil in a large skillet over medium heat.  Working in batches, spoon mixture, 1/4 cup at a time, into heated skillet.  Leave an inch or more betweet fritters.
    3.  Cook 5 minutes or until light brown on bottom;  turn and cook on second side 3-5 minutes or until browned.  Replenish oil in skillet as needed.
    4.  Serve with your choice of condiments;  marinara sauce, ketchup, apple sauce, sour cream, etc.

  • Oven-roasted summer squash

    Makes 4 servings
     
    2 Tbsp.  olive oil
    2-3 Tbsp.  lemon pepper
    1 Tbsp. dried rosemary
    1 lb.  new potatoes, scrubbed and dices
    1 1/4 lbs. summer squash;  combination zucchini, crookneck, etc., in 1 inch cubes
    1 large red onion, cut into 1 inch chunks
     
    1.  Put oil, lemon pepper, rosemary (crush first) and potatoes into plastic bag.  Shake well to coat.
    2.  Add squash to bag;  shake again to coat.
    3.  Spread veggies on shallow baking pan.  Roast at 400 degrees for 30 minutes.  Increase oven temperature to 450 degrees, stir vegetables, and continue roasting until brown, about 20 minutes. 

  • Mashed Yukons with Carmelized Shallots

    Serves 8-10
    Slow-cooked, jammy shallots are an sumptuous and unexpected addition to these buttery mashed potatoes.

     

    Ingredients
    For shallots:

    • 3 tablespoons unsalted butter
    • 3 tablespoons sugar
    • 1 pound small shallots, peeled
    • 2 sprigs fresh thyme
    • 1/4 cup extra-virgin olive oil
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper

    For potatoes:

    • 3 pounds Yukon Gold potatoes
    • 1/2 cup whole milk
    • 6 tablespoons unsalted butter, at room temperature
    • 1/3 cup sour cream
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • Special equipment: large heavy skillet with lid


    Preparation
    Make shallots:
    In skillet over moderate heat, melt butter. Add sugar and stir until dissolved. Add shallots and thyme and cook, uncovered, stirring occasionally, until beginning to brown, about 15 minutes.
    Stir in oil, breaking up any clumps of sugar, reduce heat to moderately low, and set lid ajar. Simmer, partially covered, until shallots are deep golden brown, silky, and falling apart, 1 to 1 1/2 hours. If liquid completely evaporates before shallots reach desired consistency, add 1 tablespoon water as needed.
    Discard thyme sprigs and stir in salt and pepper. Keep warm, covered. (Shallots can be made up to 1 week ahead and refrigerated. Gently reheat in microwave before serving.)
    Make potatoes:
    Preheat oven to 350°F. Prick potatoes all over with fork and wrap together in aluminum foil packet. Bake until tender, about 1 1/2 hours. (Potatoes can be baked up to 2 days ahead and refrigerated; rewarm in microwave before continuing.)
    In small saucepan over low heat, bring milk to simmer. While potatoes are still warm, halve and scoop out flesh into large bowl. Add hot milk, butter, sour cream, salt, and pepper. Using potato masher, mash until smooth. (Potatoes can be mashed up to 1 day ahead and refrigerated; rewarm in microwave before serving.) Top with shallot confit and serve immediately.

  • Celeriac and Potato Puree

    Ingredients

    • 1 1/2 pounds Yukon Gold potatoes
    • 1 1/2 pounds celery root (celeriac)
    • 1 cup heavy cream
    • 1/4 cup chopped chervil
    • Equipment: a food mill or potato ricer

     makes 4 servings
    Preparation
    Peel potatoes and celery root. Cut into 1-inch chunks. Steam in a large steamer set over boiling water, covered, until very tender, 30 to 40 minutes.
    Force through food mill into a bowl. Stir in cream, chervil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Season with additional salt.
    Cooks' note: Purée can be made 2 days ahead and chilled. Reheat gently.

  • SCALLOPED POTATOES WITH CELERY ROOT AND PARSNIPS

     
    Serves 4 to 6.   Published September 1, 2007. Cooks Illustrated.
    The quickest way to slice the vegetables is in a food processor fitted with an 1/8-inch slicing blade. If the potatoes are too long to fit into the feed tube, halve them crosswise and put them in the feed tube cut-side down so that they sit on a flat surface. If the potato slices discolor as they sit, put them in a bowl and toss with a couple tablespoons of the cream and chicken broth. If you like, use Parmesan instead of cheddar.
     
    INGREDIENTS
    2 TB butter
    1 onion, minced, about 1 cup
    1 TB chopped fresh thyme
    1 1/2 tsp salt 
    1/2 tsp pepper
    8 oz celery root (about 1/2), peeled and sliced 1/8 inch thick
    8 oz parsnips (about 2 medium), peeled and sliced 1/8 inch thick
    1 cup chicken broth
    1 cup heavy cream
    2 bay leaves
    1 1/2 lbs russet potatoes (about 2 large), peeled and sliced 1/8 inch thick
    4 oz grated cheddar cheese, 1 cup

    INSTRUCTIONS

    1. Adjust oven rack to middle position; heat oven to 425 degrees.
    2. Melt butter in large Dutch oven over medium-high heat until foaming subsides. Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add celery root, parsnips, chicken broth, cream, and bay leaves and bring to simmer. Cover, reduce heat to medium-low, and simmer for 5 minutes. Add potatoes, bring mixture back to simmer, cover, and cook until potatoes are almost tender (paring knife can be slipped into and out of potato slice with some resistance), about 10 minutes. Discard bay leaves.
    3. Transfer mixture to 8-inch-square baking dish (or other 1 1/2-quart gratin dish) and press into an even layer; sprinkle evenly with cheese. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.
    4. To Make Ahead: Once the scalloped vegetables have been transferred to the baking dish and pressed into an even layer in step 3, they can be wrapped in plastic wrap and refrigerated for up to 24 hours. When ready to bake, add the cheese, cover with foil, and bake in a 400-degree oven until the mixture is hot and bubbling, about 45 minutes. Remove the foil and cook until the cheddar begins to brown, about 30 minutes longer. Let cool for 10 minutes before serving.

     

  • Winter Root Mash

    Serves 6. Rich and creamy without much fat....
     

    Ingredients

    • 1 1-pound celery root (celeriac), trimmed, peeled, cut into 1/2-inch pieces
    • 1 pound parsnips, trimmed, peeled, cut into 1/2-inch pieces
    • 1 pound potatoes, peeled, cut into 1-inch pieces
    • 1 cup low-fat (1%) milk
    • 1 tablespoon butter



    Preparation
    Cook celery root and parsnips in large pot of boiling salted water until beginning to soften, about 10 minutes. Add potatoes; cover and cook until all vegetables are tender, about 20 minutes longer. Drain well. Transfer vegetables to processor. Add milk; puree until almost smooth. Return puree to same pot; stir over medium heat until heated through. Season with salt and pepper. Mix in butter. Transfer to bowl; serve.

  • Winter Squash Curry

    You can toss any veggies you like into this basic curry. It would be great with Brussels sprouts, broccoli, romanesco, potatoes, other winter squash or any root vegetable.
     
    Serves 4.
     
    2 Tbs. oil
    1 onion or 1 large leek, chopped
    1 Tbs. curry powder
    1 Tbs. minced fresh ginger
    1.5 pounds butternut squash, peeled and roughly chopped
    1 c. coconut milk, stock or water
    salt and freshly ground pepper
    chopped fresh cilantro for garnish (optional)
     
    Put the oil in a pot or deep skillet over med-high heat. Add onion and cook until softened, about 5 minutes. Add the curry and ginger and cook until the onion just starts to brown, about 2 minutes more.
     
    Add the squash and coconut milk and sprinkle with salt and pepper. Bring to a boil, cover and turn the heat down to low. Cook, stirring once or twice, until the squash is tender, about 20 minutes. Check periodically to make sure there is adequate liquid. If the squash is done and there is ample liquid, turn up the heat, take the lid off and cook down until the consistency is thicker than stew.
     
    Taste and adjust seasonings, garnish and serve warm.

  • Kale and Potato Spanish Tortilla

    A Spanish tortilla is essentially a frittata, hearty and protein-packed.
    Serves 6
     
    1 pound fingerling potatoes
    1 cup olive oil
    2 shallots, chopped
    1.5 tsp salt
    1 bunch kale, center ribs discarded
    7 large eggs
     
    Scrub the potatoes and dice them into 1/2 inch cubes to measure 2.25 cups. Heat oil in a non-stick skillet over moderate heat until hot but not smoking. Reduce heat to moderately low, add potatoes, shallots and 1 tsp salt. Cook, stirring occasionally, until potatoes are tender - about 20 minutes.
     
    Meanwhile, cook the kale in a 4-6 quart pot of boiling salted water (1 Tbs. salt per every 4 qts. water), uncovered, until wilted, 2-3 minutes. Drain, then immediately transfer to a bowl of cold water to stop the cooking. Drain again and squeeze out the water from handfuls of kale. Chop coarsely.
     
    When potatoes are tender, add kale and cook, stiring occasionally, until tender, about 5 minutes. Drain veggies in colander set over a bowl, reserving the oil, and let cool for 10 minutes.
     
    Lightly beat the eggs in a large bowl. Stir in the veggies, 1 Tbs. reserved oil, and remaining 1/2 tsp. salt.
     
    Add 1 Tbs. reserved oil (save the rest for use another time) to same skillet, then add egg mixture, cover and cook over low heat until edges are set but center is still soft, about 12 minutes. Remove from heat and let stand, covered, for 15 minutes; eggs will continue to cook slightly.
     
    Shake skillet gently to make sure tortilla is not sticking to it (if it is, loosen it with a heat proof plastic spatula) and slide tortilla onto a large flat plate. Invert skillet over tortilla and, using pot holders to hold plate and skillet together tightly, flip it back into skillet. Round of edges of tortilla with plastic spatula and cook over low heat, covered, for 10 minutes more, or until cooked through. Slide tortilla onto a plate and serve warm, cut into wedges.

  • Corn Chowder with Bacon, Crab and Chanterelle Mushrooms

    Fall is when the wild mushrooms, particularly Chanterelles, start mysteriously popping out of the dark forest duff around here. It's also when the corn is ripe, making a perfect marriage. This soup would go great with a pile of steamed kale, drizzled in olive oil and a splash of cider vinegar and salt.
     
    Corn Chowder with Bacon, Crab and Chanterelle Mushrooms

    Ingredients

    • 4 ears fresh yellow corn
    • 4 cups chicken or veggie broth
    • 3 cups whipping cream (or milk or milk substitute if aiming for a lower fat soup)
    • 2 tablespoons olive oil
    • 7 bacon slices, cut crosswise into 1/4-inch-wide strips (optional)
    • 1 1/2 cups finely chopped onion
    • 1 1/2 cups finely chopped leeks (white and pale green parts only; about 2 medium)
    • 3/4 cup finely chopped celery (i didn't have any and went without - it was fine)
    • 1 teaspoon fennel seeds
    • 1 3/4 pounds potatoes, peeled, cut into 1/2-inch cubes
    • 1-2 colored sweet peppers, diced
    • 2 tablespoons (1/4 stick) butter
    • 6 ounces fresh chanterelle mushrooms, thickly sliced
    • 2 tablespoons dry Sherry
    • 1 teaspoon fresh thyme leaves, or 1/2 tsp. dried
    • 1 pound fresh crabmeat (optional)
    • 2 tablespoons chopped fresh parsley

    Preparation
    Cut kernels off corn cobs. Set kernels aside and put the cobs into a large heavy saucepan. Peel the potatoes. Set diced spuds aside and add peels to saucepan. Chop the leeks. Save the butt ends and the leaves, chop up, rinse and combine with the corn cobs, broth, and cream. Simmer 5 minutes, being careful not to scorch the cream. Remove from heat.
    Heat oil in heavy large pot over medium-high heat. Add bacon and sauté until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Pour off all but 3 tablespoons pan drippings; add onion, leeks, celery, and fennel seeds to pot. Sauté until vegetables are crisp-tender, about 4 minutes. Stir in potatoes and sweet peppers. Strain cobs, leek leaves and potato peels from cream mixture; add strained stock into potato mixture. Simmer until potatoes are almost tender, stirring occasionally, about 10 minutes. Stir in corn kernels. Simmer chowder until potatoes are tender, about 5 minutes longer.
    Meanwhile, melt butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Stir in Sherry and thyme. Add mushroom mixture to chowder. Season to taste with salt and pepper.
    Sauté crabmeat in same large skillet over medium-low heat just until heated through, about 3 minutes. Divide crabmeat, reserved bacon, and parsley among bowls. Ladle chowder over and serve.

  • Late Summer Minestrone

    This is a somewhat-involved soup, made entirely from scratch, but it relies on all your current veggies, plus a few that are still to come.

    Vegetable broth

    • 3 tablespoons olive oil
    • 3 large carrots, peeled, sliced
    • 2 medium onions, sliced
    • 1 medium fresh fennel bulb, sliced
    • 1 medium celery root (celeriac), peeled, sliced
    • 1/2 head of garlic, crushed (with peel)
    • 6 large fresh Italian parsley sprigs
    • 3 bay leaves
    • 1 large fresh rosemary sprig
    • 2 large tomatoes, chopped
    • 2 tablespoons tomato paste
    • 16 cups water

    Garlic croutons

    • 2 tablespoons olive oil
    • 3 large garlic cloves, minced
    • 3 cups 1/2-inch cubes baguette or rustic country-style bread

    Vegetable soup

    • 1 cup dried cranberry beans or cannellini (white kidney beans)
    • 4 small carrots, peeled, sliced
    • 3 large shallots, thinly sliced
    • 3 garlic cloves, minced
    • 2 medium white-skinned potatoes, peeled, cut into 3/4-inch cubes
    • 1 cup sliced trimmed Italian pole beans or green beans (about 5 ounces)
    • 1 cup 1/2-inch cubes peeled celery root (celeriac)
    • 1/2 cup chopped red bell pepper
    • 4 kale leaves, thinly sliced crosswise
    • 2 1/2-pints red and/or yellow cherry tomatoes, cut in half
    • 1/2 cup chopped fresh Italian parsley
    • Freshly shaved parmesan or asiaggo cheese

     
    Preparation
    For vegetable broth:
    Heat oil in very large pot over medium-high heat. Add carrots and next 7 ingredients. Sauté until vegetables are golden and begin to soften, about 15 minutes. Add tomatoes and tomato paste; stir to blend. Add 16 cups water and bring to boil. Reduce heat; cover and simmer 2 1/2 hours.
    Strain vegetable mixture, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Measure 13 cups broth and pour into large bowl (reserve remaining broth for another use). Season broth with salt. DO AHEAD: Can be made 5 days ahead. Cool slightly. Cover and refrigerate.
    for garlic croutons:
    Heat oil in large nonstick skillet over medium heat. Add garlic; stir 30 seconds. Add bread cubes; stir until crisp and golden, about 7 minutes. Remove from heat; cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
    For vegetable soup:
    Place cranberry beans in medium bowl; add enough cold water to cover beans by 2 inches. Let stand at room temperature overnight. Drain. Place beans in large saucepan; add enough cold water to cover beans by 3 inches. Bring to boil. Reduce heat and simmer until beans are tender, about 1 hour 15 minutes. Drain beans; set aside.
    Bring 13 cups vegetable broth to simmer in large pot over medium-high heat. Add carrots and next 7 ingredients to broth; bring to boil. Reduce heat and simmer until vegetables are tender, stirring occasionally, about 45 minutes. DO AHEAD: Soup and beans can be made 1 day ahead. Cover and chill beans. Cool soup slightly, then chill until cold. Cover and keep chilled. Rewarm soup over medium heat before continuing.
    Add cranberry beans and kale and simmer 15 minutes. Stir in cherry tomatoes and parsley; simmer just until heated through, about 5 minutes. Season soup with salt and pepper.
    Ladle vegetable soup into bowls. Garnish with garlic croutons and shaved cheese and serve.

  • Nicoise Salad

    Salad Niçoise (pronounced nee-suaz) is essentially a French composed salad, much like our American Cobb Salad but with tuna, green beans, and potatoes, instead of chicken, bacon, and avocado. Salad Niçoise hails from Nice, on the Mediterranean Sea, though like so many foods we enjoy here of French origin, has changed a bit to adapt to our tastes. Like its American Cobb salad cousin, the Salad Nicoise takes some time to prepare, given all of the ingredients. This is one dish where setting up your mise en place (all ingredients chopped and ready to go) will help the salad come together smoothly.
     

     
    Vinaigrette
    Rounded 1/2 tsp. anchovy paste, mashed with 1 clove of garlic
    1/2 cup lemon juice
    3/4 cup extra-virgin olive oil
    1/2 small leek, minced
    1 Tbsp minced fresh thyme leaves
    2 Tbsp minced fresh basil leaves
    2 teaspoons minced fresh oregano leaves
    1 teaspoon Dijon mustard
    Salt and freshly ground black pepper
     
    Salad
    2 grilled or otherwise cooked tuna steaks* (8 oz each) or 2-3 cans of tuna
    6 hard-boiled eggs, peeled and either halved or quartered
    1.5 pounds new potatoes, each potato scrubbed and diced into 1" cubes
    Salt and freshly ground black pepper
    2 medium heads butterhead lettuce or other leaf lettuce, leaves washed, dried, and torn into bite-sized pieces
    3 small ripe tomatoes, cored and cut into eighths
    1 small red onion, sliced very thin
    1 sweet pepper, sliced into long, thin strips
    3/4 lb. green beans, stem ends trimmed and each bean halved crosswise
    1/4 cup niçoise olives
    2 Tbsp capers, rinsed and/or several anchovies (optional)

     
     
    *Marinate tuna steaks in a little olive oil for an hour. Heat a large skillet on medium high heat, or place on a hot grill. Cook the steaks 2 to 3 minutes on each side until cooked through.
    1 Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside.
    2 Bring potatoes and 4 quarts cold water to boil in a large pot. Add 1 tablespoon salt and cook until potatoes are tender, 5 to 8 minutes. Transfer potatoes to a medium bowl with a slotted spoon (do not discard boiling water). Toss warm potatoes with 1/4 cup vinaigrette; set aside.
    3 While potatoes are cooking, toss lettuce with 1/4 cup vinaigrette in large bowl until coated. Arrange bed of lettuce on a serving platter (I used two serving platters, shown in the photos). Cut tuna into 1/2-inch thick slices, coat with vinaigrette. Mound tuna in center of lettuce. Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in bowl; arrange tomato-onion mixture on the lettuce bed. Arrange reserved potatoes in a mound at edge of lettuce bed.
    4 Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well. Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste; arrange in a mound at edge of lettuce bed.
    5 Arrange hard boiled eggs, olives, and anchovies (if using) in mounds on the lettuce bed. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers (if using), and serve immediately.

  • Fennel Vichyssoise

    Modified from a recipe on epicurious.com
    yield: Makes 8 servings
    The inclusion of fennel and a dash of Pernod puts a sophisticated spin on the classic chilled potato soup. 

     
      Ingredients

    • 2 tablespoons (1/4 stick) butter
    • 2 tablespoons olive oil
    • 5 cups thinly sliced fennel bulb (about 3 small fennel bulbs)
    • 2 onions or leeks, sliced
    • 1 pound small potatoes, unpeeled, cut into 1/2-inch pieces
    • 4 cups chicken stock or canned low– salt chicken broth
    • 2 tablespoons Pernod
    • 2 cups half and half

     
    Preparation
    Melt 2 tablespoons butter with 2 tablespoons olive oil in heavy large pot over medium heat. Add sliced fennel and onions/leeks. Cover and cook until fennel is tender, stirring occasionally, about 15 minutes. Add potatoes and chicken stock; increase heat and bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 30 minutes. Remove from heat. Mix in Pernod. Season to taste with salt and pepper.
    Working in batches, puree soup in blender. Transfer soup to large bowl. Mix in 2 cups half and half. Season soup to taste with salt and pepper. Cool slightly. Chill soup uncovered until cold, then cover and refrigerate. (Can be prepared 1 day ahead. Keep refrigerated.)

  • Vichyssoise

    CRÈME VICHYSOISSE
    Modified from a recipe courtesy  of Frances Sotak, Bethlehem, PA
        2-3 tbsp. butter
        2 leeks
        1 medium sized onion
        3-4 medium sized potatoes
        1 tbsp. salt
        3 cups chicken stock
        1 ½ cup whole milk
        1½ cup half-and-half
        1½ cup cream
    In a Dutch oven melt two to three tablespoons of butter.  With a mandoline, thinly slice the white part of the leeks.  Then thinly slice onions.  Sautee the leeks and onions in butter until golden.
    To the leeks and onions add the potatoes, peeled and diced.  To this add salt and chicken stock (canned is fine).  Bring to a boil, then simmer for 35 minutes.  Cool to room temperature.
    After cooling, blend until all lumps are gone.  Return to the stove and put on lowest heat setting.  Add whole milk and half-and-half.
    Refrigerate.  When completely cooled add cream.
        
    Serve hot or cold, garnishing with chopped fresh chives just before serving.

  • Rainbow Root Roast

    This is a great way to enjoy any and all root vegetables, particularly when they're as colorful as beets and rainbow carrots are.
     
    1 bunch carrots, cut into 1/2 inch pieces
    1 fennel bulb, cut into even thick slices
    1 bunch or 1.5 pounds beets, cut into 1/2 inch pieces
    Any other seasonal roots: potatoes, sweet potatoes, celeriac, parsnips, etc., cut into even 1/2 inch cubes.
    Glug of olive oil
    Sea salt
    Rosemary, thyme, oregano, marjoram - any combination of herbs, dried or fresh
     

    • Preheat oven to 425 degrees.
    • Mix all the cubed roots together. Coat evenly with a good glug of olive oil, a good sprinkle of salt, and the herbs (chopped if using fresh). Toss well.
    • Spread out evenly on a cookie sheet.
    • Bake at 425 for 20-30 minutes, checking frequently and turning with a spatula to prevent sticking. Cook until a little bit crispy and golden.
    • Taste for salt and other seasonings. Enjoy plain, or with ketchup or hot sauce. Also great with eggs, like hashbrowns.
  • Creamy Broccoli Soup with Almond Romano Pesto

    I recently purchased this cookbook. The first recipe I attempted was this soup and it was fabulous.  I DID substitute half and half for the cream, I must admit. 
    I wrote and asked permission from the authors to share it with everyone, they were delighted to.  Was able to use 4 items from my weekly basket!
    serves 6
    6 cups (1.5 L) vegetable stock (p. 35)
    2 tbsp (3O mL) vegetable oil
    1 yellow onion, diced
    6 garlic cloves, minced
    1 tbsp (15 mL) minced fresh thyme
    1 112 tsp (7.5 mL) salt
    1/4 tsp (1.2 mL) red chile flakes
    1 large potato, peeled and diced
    4 broccoli stalks (2 cups florets
    reserved)
    1/2 lb (225 g) spinach, stemmed
    1 cup (24O mL) heavy cream
    1/2 tsp (2.5 mL) cracked pepper
    pesto
    1/2 bunch ltalian parsley, stemmed
    1/2 cup (12O mL) toasted, sliced
    almonds
    2 .garlic cloves
    1/2 cup (12O mL) grated Romano
    cheese
    1/4 cup (60 mLi olive oil
    salt and pepper, to taste
    Heat stock and keep it warm while preparing the soup. Heat oil
    in a soup pot over medium-high heat and saut6 the onion until
    translucent. Add garlic, salt, thyme and chile flakes and saut6
    until golden. stir in broccoli and potato; cook for several minutes.
    Add warm stock to cover; bring to a simmer and cook, paftially
    covered, until the broccoli and potatoes are just tender.
    stir in the spinach leaves and turn off the heat. Let the soup rest
    until the spinach wilts, then pur6e until smooth. Reheat the
    pur6e, add cream and more stock to thin, if necessary. Season
    to taste with salt and pepper.
    Meanwhile, bring a small pot of water to a hard boil. Add the
    salt and reserved broccoli florets and blanch until just done and
    bright green (about 1 minute). Strain immediately and plunge the
    florets into a bowl of ice water. Let them cool off, then strain
    and spread out on a clean, dry towel to drain. Set aside
    To prepare the pesto, place the parsley, almonds, garlic and
    cheese in a food processor and pulse to combine. Add the
    olive oil and pur6e, stopping short of making it completely
    smooth. Blend in salt and pepper to taste.
    Serve the soup hot, with a swirl of pesto in each bowl and
    garnished with broccoli florets.

     

     
     

  • New Potatoes with Basil

    This recipe celebrates the wonderful flavor of new potatoes, in all their buttery glory!
     
    3 lbs. new potatoes, cut in to small cubes
    1 stick (8 Tbs.) sweet butter
    salt and reshly ground black ppper, to taste
    chopped fresh basil
     
    Scrub the potatoes and dry. Melt butter in a heavy flameproof casserole with a tight-fitting cover. Add potatoes and season with salt and pepper. Coat with butter. Cover and cook over low heat for 30-40 minutes, shaking occasionally - until the potatoes are tender and can be pierced with the tip of a sharp knife. Toss with the basil and serve at once.
     
    You can also add a little minced garlic to this recipe for extra kick.

  • Leeky Tandoor Chicken

    Zoe set me up with some of her fine leeks a while back and I came up with a pretty tasty application.  
     
    Chopped up the leeks into one inch sections after cleaning and gave them a quick saute with some marsala curry powder (or whatever) and a bit of olive oil.  Then I stuffed the chicken with them and gave the chicken liberal coating of tandoori paste and baked with potatoes.  The leaks steam themselves inside the chicken and impart a nice flavor and it helps keep it moist.
     
    Now you might not want to eat all those leeks along with your chicken on the first go around, but I always make a soup from the left overs so when you go to simmer up the bones just throw all those leeks in and you've got a great soup base.  Then add carrots, celery, or whatever veggies (maybe noodles or rice) you've got and you'll have a great curry flavored chicken soup!
    Now thats Leeky!
     
    -Zachary (will geek for food)